Baby Spinach Salad with Goat Cheese and Dried Cherries

  • Servings: 4

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  • 1 teaspoon unsalted butter
  • 1/3 cup sliced almonds
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground pepper
  • One 10-ounce bag baby spinach
  • 1/2 cup dried sour cherries
  • 4 ounces mild goat cheese, crumbled

How to make this recipe

  1. Melt the butter in a small skillet. Add the almonds and cook over moderately high heat, stirring constantly, until golden, about 3 minutes. Drain on paper towels and let cool completely.

  2. In a small bowl, whisk the olive oil with the vinegar and season the vinaigrette with salt and pepper. In a large bowl, toss the spinach with the sour cherries and almonds. Add the vinaigrette and toss well. Add the goat cheese, toss the salad lightly and serve.

Contributed By Published May 2001

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